Master Tasting: Tanqueray Gin

The Santé Master Tasting series is designed to highlight those wine and spirits brands that most closely exemplify a specific style within a given category. For this tasting, we asked Chicago-based master mixologist and herbal enthusiast Adam Seger to review Tanqueray gin and create an original cocktail that complements it’s London dry style.

Unlike vodka, which by definition is a “neutral” (read flavorless) distilled white spirit, gin takes some explaining. Once the most popular spirit in the world (19th century Brits consumed absurd quantities of the libation), gin suffered a steep decline over the past three decades, corresponding with the rise in the popularity of vodka and flavored vodkas. Few bartenders, however, would dispute that we are now in the midst of a global gin renaissance. Led by mixologists like Seger, gin is making a remarkable and refreshing comeback.

[[nid:302]]

Adam Seger reviews Tanqueray London Dry Gin

With its formula fiercely unchanged in 130 years, Tanqueray has always been my go-to gin for a well-crafted gin and tonic. The quintessential London dry, Tanqueray— with its key ingredients of juniper, coriander, and angelica root—is unafraid to taste like a gin. Although new gin aficionados may be coaxed into the world of gin with a 50/50 Tanqueray/vodka martini to tame the juniper notes, these believers soon move towards the full, crisp, classic profile of Tanqueray. With a gin & tonic, Tanqueray is essential. Its full character is needed to balance a proper tonic’s quinine.

In my ‘Mojitonico’, Tanqueray’s robust botanicals get jiggy with the fresh herbs while the cracked pepper and muddled lime skins bring harmony to the “garden in a glass.”

In a pint glass, combine cucumbers, lime, and herbs; muddle until juicy and aromatic. Add the Tanqueray London Dry Gin, stir, fill with ice, top with tonic, and stir. Pour into a 16-ounce pint glass rimmed with the salt and pepper. Garnish with cucumber slices and fresh herbs.